Refreshing Lemon Blueberry Poppy Seed Plumcake: A Gluten-Free Delight

Refreshing Lemon Blueberry Poppy Seed Plumcake: A Gluten-Free Delight

Indulge in the light and airy goodness of this Lemon Blueberry Poppy Seed Plumcake, a perfect blend of zesty lemon and sweet blueberries. This gluten-free, butter-free treat is a delicious option for anyone looking for a healthier dessert that doesn't compromise on taste. With the crunch of poppy seeds, each bite delivers a burst of flavors and textures, making it a refreshing choice for all seasons.


Why you'll love it:

This plum cake is not only fresh and flavorful, but also meets specific dietary needs without sacrificing taste or texture. The combination of lemon and blueberries provides the perfect balance of tartness and sweetness, while the poppy seeds add a pleasant crunch. It's a quick and easy recipe that produces a moist and light cake, ideal for those who enjoy a less indulgent but equally satisfying dessert.

Perfect occasion:

This Lemon Blueberry Poppy Seed Plumcake is ideal for spring and summer gatherings, afternoon teas or as a light dessert after a family meal. It's also great for brunches or as a tasty treat to enjoy with your morning coffee. Given its gluten-free nature, it's a wise option for parties where guests may have dietary restrictions.

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Decorating Tips:

For a beautiful presentation, dust the top of the plumcake with powdered sugar or drizzle with a simple lemon glaze made with powdered sugar and lemon juice. Garnish with additional fresh blueberries and lemon zest to enhance the visual appeal and add a touch of freshness. Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an even more indulgent treat.


  • Eggs (2)
  • Gluten-free flour suitable for cakes (100g)
  • Sugar of your choice or erythritol (40g)
  • Juice of 1 lemon
  • Olive oil (30g)
  • Baking powder (1/2 sachet)
  • Poppy seeds
  • Blueberries (your choice)
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  1. Start by preheating your oven to 175 degrees Celsius (347 degrees Fahrenheit) and prepare a cake pan by lining it with parchment paper.
  2. In a mixing bowl, whisk together the eggs and sugar until well combined.
  3. Gradually add the olive oil, then add the lemon juice.
  4. Sift the gluten-free flour and baking powder into the mixture, making sure no lumps remain. Stir in the poppy seeds and gently fold in the blueberries.
  5. Pour the batter into the prepared pan and smooth the top.
  6. Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
  7. Let the plumcake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Enjoy this delicious Lemon Blueberry Poppy Seed Plumcake, a refreshing and light treat that is as pleasing to the palate as it is to the eye!

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